Cooking - History

Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, How to Change Your Mind, and This is Your Mind on Plants explores the previously uncharted territory of his own kitchen in Cooked. "Having described what's wrong with American food in his best-selling...

Celebrated Portland chef Bonnie Frumkin Morales brings her acclaimed Portland restaurant Kachka into your home kitchen with a debut cookbook enlivening Russian cuisine with an emphasis on vibrant, locally sourced ingredients. "With Kachka, Bonnie Morales has done something amazing: thoroughly update and modernize Russian...

The only reporter present at the mythic Paris Tasting of 1976 for the first time introduces the eccentric American winemakers and records the tremendous aftershocks of this historic event that changed forever the world of wine. The Paris Tasting of 1976 will forever be...

The authors of the international bestseller Wine and War chronicle the untold dramatic history of Champagne from the 13th century through the crucibles of two world wars to the 21st centuryThroughout history, waves of invaders including Franks, Visigoths, Burgundians, Merovingians, Barbarians, Alamanshave swept across...

"I grew up in Via dei Cappellari, a dingy, narrow street of Camp di Fiori in Rome. Every morning, I woke up to the sound of the market carts rattling on the cobblestones, as they made their way to the market, laden with tightly...

The most favored Dutch cookbook of the seventeenth century, The Sensible Cook (De Verstandige Kock) had a major impact on the foodways of the Dutch in the Netherlands and in their New World territories. As a part of the larger work, The Pleasurable Country...

"A hilarious and insightful journey into the world of restaurant meals."--Mario Batali "Nobody goes to restaurants for nutritional reasons. They go for the experience. And what price a really top experience?" What price indeed? Fearlessly, and with great wit and verve, award-winning restaurant critic...

Chef and restaurant owner Ren Redzepi is one of the world's most influential culinary figures. Known for his use of foraged and unusual ingredients, Ren Redzepi has pushed the boundaries of restaurant cuisine, creating a unique, modern vision for food. In a frank and...

A food writer travels the Silk Road, immersing herself in a moveable feast of foods and cultures and discovering some surprising truths about commitment, independence, and love. As a newlywed traveling in Italy, Jen Lin-Liu was struck by culinary echoes of the delicacies she...

The Potato tells the story of how a humble vegetable, once regarded as trash food, had as revolutionary an impact on Western history as the railroad or the automobile. Using Ireland, England, France, and the United States as examples, Larry Zuckerman shows how daily...

This book has been deemed as a classic and has stood the test of time. The book has been considered by academicians and scholars of great significance and value to literature. This forms a part of the knowledge base for future generations.Author: UnknownISBN-10: 9352971809ISBN-13:...

Mrs Beeton's classic book of needlework. This is the complete fully illustrated edition.Author: Isabella Mary BeetonISBN-10: 1849026785ISBN-13: 9781849026789Publisher: Benediction ClassicsLanguage: EnglishPublished: 08/02/2010Pages: 610Format: HardcoverWeight: 2.34lbsSize: 9.00h x 6.00w x 1.50d

The ""Handbook Of Practical Cookery, For Ladies And Professional Cooks: Containing The Whole Science And Art Of Preparing Human Food"" is a comprehensive guide to cooking written by Pierre Blot in 1868. The book provides a thorough exploration of the science and art of...

Mrs. Charles H. Gibson's Maryland and Virginia Cookbook, published in 1894, is a comprehensive guide to housekeeping in the late 19th century. The book contains numerous recipes for dishes specific to the Maryland and Virginia region, as well as general recipes for soups, meats,...

""A Leechbook or Collection of Medical Recipes of the Fifteenth Century"" is a book edited and translated by Warren R. Dawson, originally published in 1934. It is a compilation of medical recipes and remedies from the 15th century, providing insight into the medical practices...

"Thrilling . . . this charming book is about good real food with delicious flavours and centuries of tradition behind it."--Claudia RodenClassic Palestinian Cuisine is a collection of over one hundred mouth-watering dishes, such as ful m'dammas (broad bean salad), kidreh (rice with mutton),...

African American cooks were not strangers in the kitchens of the Old South, but white southerners often failed to acknowledge their contributions. One of the first exceptions was Kentucky socialite Minnie C. Fox, who recognized the significant influence and importance of the African American...

- An appealing collection of his essays from Decanter and World of Fine Wine, which will appeal to the wine lover and literary reader alike- Andrew poses and discusses a series of philosophical questions about our relationship with this extraordinary, living wine, made by...

This manual is an essential guide to the organization and practices of stewardship in the early 20th century. It includes a wealth of information on the history of the Stewards Association of New York City, its members, and the famous recipes and instructions of...

The Book of Tea （A Japanese Harmony of Art, Culture, and the Simple Life (1906) by Okakura Kakuzō (1906) is a long essay linking the role of chadō (teaism) to the aesthetic and cultural aspects of Japanese life and protesting Western caricatures of "the...

This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience. Carefully selecting the best articles from our collection we have compiled a series of historical and informative...

Accepting the challenge of rethinking connections of food, space and identity within everyday spaces of "public" eating in Malaysia and Singapore, the authors enter street stalls, hawker centers, markets, cafes, restaurants, "food streets," and "ethnic" neighborhoods to offer a broader picture of the meaning...

Sixty-five sweet and savory maple recipes, plus tons of tips, trivia, and photos!The Crown Maple Guide to Maple Syrup is the ultimate guide to maple syrup, with sixty-five recipes, instructions on tapping and evaporating, and an overview of the fascinating history of maple syrup...

Cooking holds a place of honor in most family traditions. The tastes and aromas of home-cooked meals connect us with family members of the past and present. Though culinary gadgets and techniques have changed significantly over the years, wholesome family recipes have stayed the...

The once-obscure cuisine of Vietnam is, today, a favorite for many people from East to West. Adapted and modified over thousands of years, it is probably best known as a particularly delicious result of combining traditional southeast Asian cookery with visible outside influences--notably, the...

The remarkable stories of the early 20th-century food startups that captured America's hearts and stomachs, from Bob's Big Boy to McDonald's, Winchell's Donuts to In-N-Out, Peet's Coffee to Taco Bell.Author: George GearyISBN-10: 1684424208ISBN-13: 9781684424207Publisher: Prospect Park BooksLanguage: EnglishPublished: 05/14/2024Pages: 256Format: PaperbackWeight: 1.61lbsSize: 10.50h x...

Author: Deirdre A. Scaggs, Evalina Kremer SettleISBN-10: 0813199344ISBN-13: 9780813199344Publisher: University Press of KentuckyLanguage: EnglishPublished: 05/07/2024Pages: 240Format: HardcoverWeight: 0.83lbsSize: 8.60h x 5.60w x 0.80d

Tasting "Wow 365 Italian Recipes" Right In Your Little Kitchen ✩ Read this book for FREE on the Kindle Unlimited NOW ✩Cooking a dish from another country develops your sense of taste and may even lead to better health. It also deepens your understanding...

Almost forgotten at the back of a drawer for generations, Hannah Alexander's Book of Cookery-which was first penned in Dublin in the late seventeenth century-has finally made it into print. This recipe book is more than just a delightful foray into the dining habits...

In the nineteenth century, restaurants served French food to upper-class Americans with aristocratic pretensions, but by the turn of the century, even the best restaurants cooked ethnic and American foods for middle-class urbanites. In Turning the Tables, Andrew P. Haley examines how the transformation...

This ain't no grand-ma's cookbook or the Ladies Auxiliary either. This is just a regular guys' cookbook written by a regular guy. The recipes contained in this book are basic and easy to prepare, yet delicious nonetheless. They are dishes that are served as...

In this comprehensive and historically rich study, author Vincent DiMarco shares three original, never-before published cookery manuscripts from eighteenth-century England. Taken from the author's private collection, the manuscripts contain over five hundred recipes in their original form, but DiMarco further enhances the text with...

The ultimate book for the sandwich connoisseur (or even the sandwich curious): nearly 100 recipes spanning the centuries, from the most well-known to obscure but delicious sandwiches. Ah, sandwiches. They're everywhere. But what's the story behind the club, the Cuban, or the hot brown?...

For the first time, a graphic novel tells the story of humanity through the evolution of cuisine. From the discovery of fire to organic cooking, this book is aimed at all curious people and foodies. By the authors of Wine, A Graphic History. As...

Winner of the 2018 First Book Prize from the Association for the Study of Food and Society For the past four decades, increasing numbers of Americans have started paying greater attention to the food they eat, buying organic vegetables, drinking fine wines, and seeking...

A journey back in time through 50 retro recipes along with engaging essays about quirky food traditions. A blend of cookbook and bite-size history, Extra! Extra! Eat All About It! offers a unique glimpse into the culinary landscape of the late nineteenth and early...

Dive into the magical world of iconic American cooking! The American diner is an institution that has fed generations of hungry patrons for decades. The tasty and satisfying meals have made everyday life a little bit better for people all over the nation.This cookbook...

The history of fun foods is fast, energetic, and full of surprises. Ever-present and multi-faceted, fun foods have made appearances at birthday parties and lunch boxes in numerous guises, from Twinkies to energy bars. No mere high calorie treats--fun foods were instrumental to the...

Food history and science, cooking techniques, and over 250 recipes are the ingredients for Food for Thought. What does bone marrow have to do with prehistoric man's brain development? How did the Battle of Trafalgar influence beet consumption? What are the intricacies of making...

We don't usually think of haute cuisine when we think of the Middle Ages. But while the poor did eat a lot of vegetables, porridge, and bread, the medieval palate was far more diverse than commonly assumed. Meat, including beef, mutton, deer, and rabbit,...

An army marches on its stomach--so the classic saying goes. This book brings together excerpts from contemporary manuals for U.S. Army cooks to show how the U.S. Army fed and provisioned its troops in the early 20th century and lift the lid on what...

This book is a companion volume to the 2010 publication from John Hoyle: An Annotated Bibliography of Australian Domestic Cookery Books 1860s to 1950. It documents the invalid cookery entries in 224 early Australian cookbooks, and summarises the types of recipes and dietary advice...

The author of The Soul of a Chef looks at the new role of the chef in contemporary culture For his previous explorations into the restaurant kitchen and the men and women who call it home, Michael Ruhlman has been described by Anthony Bourdain...

"Part travelogue and part culinary adventure . . . a quirky, entertaining ramble through the many ways wood lends its flavor to food" (Bob Holmes, author of Flavor).Most people don't expect wood to flavor their food beyond the barbecue, and gastronomists rarely discuss the...

Experience mouthwatering Southern baking--from humble home kitchens to innovative new Southern chefs. One of the world's richest culinary traditions comes to life through this essential cookbook from bestselling author Anne Byrn. With 200 recipes from 14 states and more than 150 photos, Baking in...

This book is part family memoir, part immigration story and part cookbook. Undoubtedly, it will make you reflect upon your own family, culture and food traditions - whatever they are. It is also guaranteed to make you hungry!The tales shared through and within generations...

The text begins with a comprehensive theory of cuisine in the introduction and moves to the parallel culinary histories of Italy, Mexico, and China: the independent domestication of crops in each, the social, political, and technological developments that gave rise to each cuisine, and...

2007 marks the twenty-fifth anniversary of the first publication of One Continuous Picnic, a frequently acclaimed Australian classic on the history of eating in Australia. The text remains gratifyingly accurate and prescient, and has helped to shape subsequent developments in food in Australia. Until...

Winner of the Jane Grigson Trust Award 2017 and the Aragonese Academy of Gastronomy's 2017 Prize for Research New Art of Cookery, Drawn from the School of Economic Experience, was an influential recipe book published in 1745 by Spanish friary cook Juan Altamiras. In...

Nestled in the picturesque landscape of Pocantico Hills, New York, Blue Hill at Stone Barns stands as a beacon of culinary innovation and farm-to-fork philosophy. Renowned for its commitment to sustainable agriculture and an unwavering dedication to showcasing the best of locally sourced ingredients,...